FDSC 2020 - FOOD SAFETY AND QUALITY

Institution:

Northern Wyoming Community College District

Subject:

Food Science

Description:

This course is designed to provide the student with the same knowledge as industry leaders in food safety. Students will learn the procedures, current federal regulations and standards, and emerging issues in food safety and quality. Students will not only obtain an understanding of Hazardous Analysis Critical Control Point (HACCP) but the procedure to develop HACCP documents.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sheridan.edu

Phone Number:

888-675-0505

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.